Put the apple chunks in a small saucepan with one teaspoon of water, cover the saucepan and cook it over a low heat for about 8-10 minutes until the apple chunks are cooked down to a pulp. Allow to cool.

In a large bowl, mix together the orange zest, the lemon zest, the orange juice and the lemon juice, the shredded suet or grated butter, whichever you're using, the raisins, the sultanas, the currants, the chopped candied peel, the soft dark-brown sugar, the chopped almonds, the mixed spice and the Irish whiskey or the brandy, whichever you're using, and the pulped apple. Place the mincemeat in sterilised jars; it will keep for up to a year.